Stone lampreys, once feared for their vampire-like ability to drain prey of their blood, have now become a delicacy that tantalizes the taste buds. This peculiar fish, also known as ninja fish or ghost fish, has a unique appeal that has made it a prized dish in South Korea, Europe, and more recently, Vietnam.
Dwelling in the depths of the ocean, often at depths exceeding 1,000 meters, the stone lamprey is a mysterious creature originating from the Atlantic region and found in various parts of the world. In Vietnam, it is predominantly found in the coastal regions of Binh Dinh and Khanh Hoa, offering diners a unique and exotic culinary experience.
With its bizarre and somewhat unattractive appearance, the stone lamprey is often dubbed the “monster” of the ocean. Its sleek and shiny skin resembles that of an eel, with a distinctive black hue, a diameter of about 4 cm, and a length of roughly two hand spans. The most striking feature, however, is its chisel-like head, adorned with short whiskers, and its broad tail.
Fishermen often refer to this elusive fish as the “ninja fish” due to the challenges posed by its capture. Stone lampreys inhabit the ocean’s depths, lurking at over 1,000 meters below the surface, expertly camouflaged by their black skin, which blends seamlessly with their dark environment.
Despite their strange appearance, stone lampreys offer a sweet and delectable treat. Their flesh, primarily composed of cartilage, provides a crunchy texture from the first to the last bite. Marinated with a dash of spices and grilled to perfection, the fish emanates an irresistible aroma, leaving a tingling sensation on the palate. It’s no wonder that stone lampreys have earned the affection of many, who fondly refer to them as “ninja fish.”
When indulging in stone lamprey dishes, diners typically encounter two main varieties. The first is the black-backed stone lamprey, characterized by its glossy black back and white underside, usually found in shallower waters.
In contrast, the variety that often takes center stage at dining tables and social gatherings is the silk stone lamprey. This species boasts a more slender silhouette and a delicate pinkish hue to its skin, dwelling at depths of approximately 1,000 meters. The silk stone lamprey is not only aesthetically pleasing but also highly regarded for its superior flavor, making it a preferred choice for special occasions and gourmet meals.
Although their appearance may not be their strongest suit, stone lampreys more than make up for it with their sweet, crunchy cartilage and tender, aromatic flesh. In ancient times, they were considered a delicacy among European nobility, predominantly found in the Atlantic and Western Mediterranean regions. Over the years, this fish has gained popularity in various countries, especially in South Korea and Japan.
In the last five years, stone lampreys have captured the hearts and palates of the Vietnamese people. At first glance, they might seem intimidating, resembling eels or even snakes. However, their versatility in the kitchen is remarkable, as they can be prepared in a variety of ways, including hot pot, stir-frying, stewing, and braising. Yet, the cooking method that truly showcases their flavor is grilling. When grilled, stone lampreys release a mouthwatering aroma, and their flesh transforms into a crispy, chewy delight, as exemplified by the delectable dish of stone lamprey grilled with spicy chili sauce.
With a unique structure devoid of a bony spine, the stone lamprey presents a chewy, cartilaginous texture akin to eating tender baby back ribs, while its meat retains a sweetness and chewiness reminiscent of chicken. Depending on market conditions, the price of stone lamprey typically ranges from 200,000 to 300,000 VND per kilogram, occasionally reaching up to 400,000 VND per kilogram.
The stone lamprey, with its peculiar appearance, is often dubbed the “monster” of the ocean.
Despite their strange appearance, stone lampreys offer a sweet and delectable treat.
Stone lampreys may not be aesthetically pleasing, but their meat delivers a sweet, crunchy, and aromatic experience.
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